New York restaurants must now freeze fish before serving it raw

NY-Frozen-Fish

New York City will now face a new rule when it comes to serving raw fish. The New York Times reports, regardless of how fresh the fish is, restaurants must freeze it for an extended period of time in order to prevent bacteria and parasites.

FoodBeast (by Peter Pham):

While most places are already doing this as a precaution, the process is now law. Outbreaks of salmonella have caused major concerns in the past few years. The new rule will put those fears to ease among consumers who enjoy eating raw fish.

Starting in August, fish must be kept frozen anywhere from 15 hours to an entire week depending on the restaurants’ freezer temperature. Certain seafoods like shellfish and farm-raised fish, however, are exempt from the freezing laws.

What is Hawaiian Poke and why does everyone love it? 

Poke1

 Audrey Magazine:

Do you cringe at the thought of eating raw fish or skip out on sashimi at a sushi restaurant? Well, you may soon be warming up to the idea because Hawaiian poke is becoming increasingly popular in Southern California. Perhaps locals are taking more Hawaiian vacations and the demand to bring those island flavors home are high. Or maybe more of our island neighbors are moving to the mainland. Whatever the reason is, Hawaiian poke is welcome to make its tasty mark.

In Hawaiian, “poke” means “to slice or cut.” Traditionally, the dish consisted simply of fresh cut fish with sea salt, candlenut, seaweed and limu (algae). It wasn’t until the 19th century that other vegetables, such as the Maui onion, were incorporated. According to food historian Rachel Laudan, the poke we are familiar with today did not become popular until the 1970s. Although it is only recently that food fanatics are feasting on this tasty yet healthy dish, poke is not new to the food industry. It has been quietly waiting in various American restaurants, served only as an appetizer and waiting to be discovered as a main dish.

Northshore Poke Company's tuna mixed with their Waimea sauce, which is similar to spicy mayo.

Modern poke is a salad typically made with cubed raw fish (usually tuna), sea salt, seaweed, tomatoes, onions and soy sauce. However, with its growing popularity and poke restaurants slowly popping up, there are now several variations of this dish. At some restaurants, such as Northshore Poke Company, patrons may customize their food by selecting their type of fish, flavor, spice level and whether they would like their fish served as a salad or in a rice bowl. If you’re feeling a bit more adventurous, there are also poke nachos and poke tacos.

Raw fish isn’t always the most appetizing term, but Hawaiian poke is packed with so much flavor, it certainly won’t leave you with a bad taste in your mouth.